Method for determining the digestible reactive lysine content in foodstuffs

摘要

A method for determining the reactive lysine digestibility co-efficient of a foodstuff. The method comprises the steps of: (a) introducing a marker into the foodstuff to be analysed; (b) feeding the foodstuff to a non-human subject for a predetermined period of time; (c) obtaining a sample of the foodstuff digesta from the subject; (d) determining the digestible reactive lysine content of the foodstuff by: (i) introducing a lysine derivatising agent into the foodstuff; and (ii) determining the digestible reactive lysine content of the foodstuff by measuring the equivalent derivatised lysine content in the foodstuff; (e) determining the digestible reactive lysine content in the foodstuff digesta by: (i) introducing a lysine derivatising agent for the epsilon-amino group of lysine, into the foodstuff digesta; and (ii) determining the digestible reactive lysine content of the foodstuff digesta by measuring the equivalent derivatised lysine content in the foodstuff digesta; (f) measuring the marker concentration in both the foodstuff and foodstuff digesta; (g) expressing the reactive lysine content of both the foodstuff and foodstuff digesta per gram of the marker; and (h) calculating the reactive lysine digestibility co-efficient.